- 1
Add the chicken to a bowl with all the marinade ingredients. Mix well until everything is coated and happy. Let it for at least 30 minutes, or overnight if you're planning ahead like a legend.
Timer: 30m - 2
Heat 2 Tbs butter + 1 tbsp olive oil in a large pan over medium-high heat. Cook the chicken until golden and slightly crispy on the outside. It doesn't need to be fully cooked yet. Remove and set aside.
- 3
In the same pan, add 2 tbsp butter and 1 tbsp olive oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
Timer: 5m - 4
Add the garlic, ginger, and all the sauce spices. Stir and cook for 1–2 minutes until very fragrant. Your kitchen should now smell unreal.
Timer: 2m - 5
Add the passata and cashews if using. Bring to a gentle simmer and cook for about 5 minutes. Stir in the room temp cream.
Timer: 5m - 6
Either using a handheld blender or by transferring to a blender or food processor, very carefully blend the sauce until smooth. Optionally add hot water to adjust consistency.
- 7
Return the sauce to the pan over medium heat and add the cooked chicken. Keep the heat low and let everything simmer for 10–15 minutes until the chicken is cooked through and the sauce is rich and smooth. Season to taste and stir in the remaining 2 tbsp of butter.
Timer: 15m - 8
Finish with a squeeze of lime and lots of cilantro. Serve with basmati rice and warm naan. Enjoy sparkling_face1